Primer on food-borne pathogens for subsistence food handlers.

Abstract:

:Subsistence food preparations may lead to human illnesses caused by pathogenic bacteria and viruses. Little is known about the incidence of food-borne illnesses other than botulism in circumpolar indigenous populations. Lack of documentation for other pathogens may be related to the sparsely populated communities involved, limited laboratory analysis, and non-lethality to healthy individuals. This overview covers the major food-borne pathogens, their sources, transmission, growth parameters, and prevention. Examples of indigenous peoples' food preparations that may be susceptible to pathogenic bacterial growth and toxin formation are described.

authors

Himelbloom BH

subject

Has Abstract

pub_date

1998-01-01 00:00:00

pages

228-34

eissn

1239-9736

issn

2242-3982

journal_volume

57 Suppl 1

pub_type

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